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ITA. Some people say Curry as a dish and I say what is it? Is it Egg Chicken, fish, meat? They all have separate names. Aloo Ghost etc.

Thankyou for the suggestions. I am willing to travel. I am from NY and Long island, and I am accustomed to some good ones there. Kosher style is fine. Thankyou for your honesty Menton. I guess I will be a tough customer to please because I did go to some of the places mentioned but maybe they are as good as some of the Long Island Deli's.

Curry! What is Curry spice? This gets to me a lot. There are spice mixtures in India and Pakistan, but its usually called Garam masla and depending on where you are from there are some differences in the the spice mix. Black pepper, cinnamon, cardanmon, clove and bayleaf are some of the common ingredients.

PBS has some good ones like America's test kitchen, Jacques Pepin, cooking with the masters.

I could sympathize with you Ludja it sounds pretty awfull! Did it taste like chicken? That texture you describe gives me the chills.

Ever had something so bad at a restaurant you were forced to return it or order something else. Well it happened to me in Nyc actually at Sarabeth and I got their safe tomato soup instead of the mud ravioli I got.

Near union would be good. I moved from NY a couple years ago and can never find one around here or even close. Thanks

It costs 1850.00

Very interesting thanks for posting that.

The kind that is so horrible you need to order something else or hide it in a plant in the corner? Where was it? I hate to say it was my mother's spagetti from years ago. She would boil the spagetti for about 20 minutes and have a phone conversation while turned off the stove and it sat there. After some time she would drain it and put half a stick of very bitter margarine and plain tomato sauce in a can. As a result a lot of plants died in our house.

Katz's Deli lower eastside, there is snap and a sort of crisper skin outside and the flavor I like better than Gray's.

Thankyou Chefboy, after looking back at the other place it seems French Culinary Ins. has the better offering for the serious amateur. Which was 110hrs which is 22 sessions on a Sat. and more detailed hands on learning skills it costs more but its more time and more extensive skills taught. Compared to 4or 5 days at Cia. This feedback is really good and helpful!

Thankyou for the feedback! My dh is an excellent cook who some say he missed his calling. He is a Director of IT at a nonprofit and was looking at classes at the French culinary Ins. but I saw this and thought maybe this would be good. But he really wants to sharpen his skills and write a cookbook of Pakistani Cuisine. This CIA course may not be what he needs so I am glad I got some kind of idea first. Sounds like his original plan may be better.

Anyone take a 5 day bootcamp courses and benefited or thought this was worthwhile?

This is easy my mother's Cooking! One example A Frozen box of filet fish more like rubberized fish broiled with mother's margarine and egg scrambled with frozen onions on top. Spagetti with it on the side. Made by cooking the spagetti in cold water until 20 minutes then sits there because she forgot,drained off with a half a stick of mother's bitter unsalted margarine and a can of plain tomato sauce. Really wins the prize for the worst think you ever tasted and survived to tell the story!!!!!!

I wonder if he considered going to Pakistan I know he said India was on his list but the food and culture is different even though there are some similarities. There are some big differences too.